Nawabi Pulao (The Royal Pilaf)

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READY IN: 6hrs
SERVES: 16-18
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Marinate the mutton and chicken for 2-3 hours with 2 tbsp.
  • of the green masala and a little yogurt.
  • Take a little oil/ghee in a dish.
  • Now add the whole garam masala.
  • Add onions.
  • Stir fry till they are pinkish-brown.
  • Add turmeric powder followed by the remaining green masala and fry for 2 minutes.
  • Add mutton and cook till the mutton is half cooked.
  • Add a little water if necessary as the gravy has to be dry.
  • Add chicken and the leftover yogurt.
  • Cook till the mutton and chicken are tender.
  • Add the corriander-cumin and garam masala powders.
  • Add finely chopped corriander leaves and mix well.
  • Keep aside.
  • Now prepare the rice.
  • Cook the rice separately till it is almost done.
  • Season with whole garam masala and greenpeas fried in ghee.
  • Mix it well with the rice.
  • Now comes the part I love.
  • Put a layer of rice on the gravy in the dish in which the gravy was prepared.
  • Close the lid.
  • Keep the container on dum/steam as we do for biryani (in the traditional way) till the rice is completely cooked.
  • This takes about 15 minutes.
  • Serve hot with cucumber-tomato raita/your favourite raita.
  • ENJOY!
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